Belyashi without yeast with meat

Step-by-step cooking

1. Step 1:

   

   Ingredients.

2. Step 2:

   

   Prepare the dough. Mix kefir with milk, add eggs and whisk with a whisk, then sugar, salt and soda, mix.

3. Step 3:

   

   Gradually adding, mix in the flour. Flour may need a little more or less, so first we mix 4 cups of flour and then add a little flour. The dough will turn out soft and will stick to your hands.

4. Step 4:

   

   Then pour 3 tablespoons of vegetable oil and knead the dough until smooth.

5. Step 5:

   

   Cover the dough with a towel or cellophane.

6. Step 6:

   

   Preparing the filling. Finely chop the onion, and you can chop it with a rolling pin to let the juice flow faster. For the juiciness of the minced meat, it will be even better to grate part of the onion on a fine grater or chop it with a blender, and cut part of it. (Who cooks the minced meat himself, then skip the onion along with the meat through a meat grinder)

7. Step 7:

   

   Mix the minced meat and onion, salt and pepper to taste.

8. Step 8:

   

   Cooking belyashi. We tear a piece from the dough, roll it out with our hands and divide it into pieces.

10. Step 9:

    

    Each piece can be rolled out with a rolling pin or knead the dough into a flat cake with your hands. In the center we put the minced meat about half a tablespoon.

11. Step 10:

    

    We form belyash. Bend the edge to the middle.

12. Step 11:

    

    Take the end and mold it to the curved edge.

13. Step 12:

    

    And so we sculpt the white in a circle, the middle remains open.

14. Step 13:

    

    Pour enough vegetable oil into the pan so that the whites are immersed in it for about half. Warm up and reduce the heat to medium. Put the whites face down, fry until golden brown.

15. Step 14:

    

    Turn it over. For the juiciness of the whites and the quick readiness of the minced meat, it is recommended to pour hot vegetable oil into the open hole of the whites. I poured a teaspoon of hot broth. Cover with a lid and fry until tender.

16. Step 15:

    

    We put the finished white on a napkin or towel to remove excess fat.

17. Step 16:

    

    You can break the belyash to make sure it is ready. Whites without yeast are ready, call everyone to the table.